Roasted Beet and Pine nut Salad with baby Greens and Feta
Ingredients
- 1 Lb Fresh Beets
- Salt and Pepper to taste
- olive oil
- 1 Package Baby Greens
- 1/4 Cup Pine nuts
- 1/4 Cup Spring onions (julienne)
- 1/4 Cup Feta Cheese (use a vegan substitute if available or skip if you want)
- 1/2 Cup Seeded orange segments
- For Dressing:
- 2 Tbsp Honey or agave
- 1/4 Cup Orange Juice
- 1 Tbsp Lemon Juice
- 2 Tbsp White wine or champagne vinegar
- 1 tsp Dijon Mustard
- 1 Cup olive oil
- Salt and Pepper to taste
Instructions
- Roast the Beets: Preheat oven to 400. Clean the beets and toss with a little oil. Put in a deep pan with a little water in the bottom. Cover with foil and roast for about an hour. Check to make sure they are cooked, but not mushy. Give more time if needed. Remove from the heat. Let them cool at room temperature. Then peel them. The skin should just brush off by hand. If it is being stubborn, use a knife to assist. Cut the beets and let them cool in refrigeration.
- Toast the pine nuts. Place pine nuts on a flat pan in a 300 degree oven and cook for 8 to 10 minutes until they are lightly toasted. Set aside
- Make orange segments. If you can get clementines, they are seedless and break easily into segments. If you have full sized oranges, Cut the top and bottom and cut the skin off the outside. Carefully, cut out orange fillets between each segment, remove seeds as possible.
- Make the dressing: Place all ingredients except oil in a blender. Turn on the blender and drizzle in the oil while it is running to create an emulsified dressing.
- Place all the ingredients except dressing and cheese in a mixing bowl. Also reserve some beets and nuts for garnish. Toss the salad with some of the dressing. Don't go too heavy. Save some dressing if people want more on the side. Place in a serving bowl or individual plates. Top with feta and garnishes.